My youngest is the pickiest eater, so I have the hardest time giving her foods that not only fill her up, but also give her the nutrition she needs. She tends to lean towards the sweeter foods, so this coconut whipped cream sounded like the perfect addition to her diet!

She loves to dip salty pretzels in it, and I love to dip berries in it! Also it’s made with healthy fats and natural sugars! But the best part is how quickly this comes together in the Magic Bullet! (And it’s creamy too!)

Whipped Coconut Cream

Ingredients

1 can full fat coconut milk, refrigerated

2 tb. pure maple syrup

1 tsp. vanilla extract

Instructions

In the Magic Bullet blender, add the maple syrup and vanilla. Then open the can and scoop out the solid cream part, not the coconut water.

Blend it until whipped and creamy! Keep refrigerated for up to 5 days.

Cookie dough ice cream is my favorite ice cream flavor. As a kid, I would always save the cookie dough until the end and enjoy it in one big glob of cookie dough! For this cookie dough milkshake, I used vanilla ice cream, milk and made my own eggless cookie dough to blend in. For all of you cookie dough lovers, this milkshake tastes like heaven.

After it is blended up, the cookie dough is no longer chunky since it is dispersed among the milkshake as small bits. Top this milkshake with larger chunks of cookie dough to make it even better!

Cookie Dough Shake

Ingredients

1 cup light vanilla ice cream

½ cup non-fat milk

2 tbsp unsalted butter

3 tbsp flour

1 tbsp brown sugar

½ tbsp granulated sugar

1/16 tsp vanilla extract

Pinch of salt

2 tbsp chocolate chips

Whipped cream for topping

Instructions

Add the butter, sugars, vanilla, salt, and flour to a mixer and blend well until creamy. Stir in the chocolate chips by hand.

Add all ingredients to a Magic Bullet cup and pulse a few times until the cookie dough is evenly dispersed (you may want to save some of the cookie dough in larger chunks for topping).

Top with whipped cream and extra chunks of cookie dough.

Makes 1 milkshake

February. Valentines Day. Red. Red velvet. The most decadent, sweet and rich dessert anyone could lay their tastebuds on. Add some cream cheese frosting and you’ve got yourself wanting more. But, knowing me, I have to come up with a nutritious delicious alternative to enjoy while feeling like I’m treating myself. Almond flour is my go-to when baking because it’s full of protein and healthy fats, so it fills you up and keeps you satisfied rather than a sugary, carb-filled treat. I mean, I definitely treat myself sometimes. But imagine having a treat like this to fuel a workout, or enjoy before bed without waking up feeling inflamed or bloated, or even worse…in a sugar hangover? Find yourself some beet powder and get to baking. Make a batch of these for your mom, your friends or your hunny to ensure they’re healthy AND happy!

Grain-Free Red Velvet Muffins

Ingredients

1 1/2 cup almond flour

2 tbsp coconut flour

1 tsp cinnamon

2 scoops Vital Proteins collagen

4 tsp beet powder

1/2 tsp baking soda

3 eggs

1 mashed banana

1/3 cup coconut oil, melted and cooled

1 tbsp maple syrup

2 tsp vanilla

Instructions

Preheat oven to 350F. Take out eggs. Line muffin tin with muffin liner or spray.

Makes 6 large muffins

Do you find yourself craving sweets throughout the day? Do you love to eat raw cookie dough? If so, this healthy almond cookie dough bite snack recipe is for you! Instead of butter, eggs and flour, these cookie dough bites are made with coconut flour and almond flour with a little coconut oil and almond milk. They share the same consistency with cookie dough, without the unhealthy fats and calories. Since there is no egg in this recipe, they are safe to eat raw.

If you do not have almond flour, you can easily grind up raw almonds with your Magic Bullet blender into your own almond flour.

Almond Cookie Dough Bites

Ingredients

1/2 cup almond flour

1/2 cup coconut flour

1 tsbp coconut oil, melted

3/4 cup vanilla almond milk

1 tsp vanilla extract

Pinch of salt

2 tbsp mini chocolate chips

Instructions

Add all ingredients except for the chocolate chips to a Magic Bullet cup and pulse a few times to mix together. Add more almond milk as needed, but the dough should not be too wet.

Stir in the chocolate chips.

Roll 1-inch balls and place on a plate.

Chill in the refrigerator for 30 minutes.

Makes 6 bites

I love having little treats on hand at the end of the week to celebrate the weekend. School is done, work is finished, and it’s time to relax. These are the perfect amount of sweetness, with a subtle fresh strawberry kick! The bright pink glaze on top is a perfect sight for the eyes, and delicious for the belly too!

Fresh Strawberry Muffins with Fresh Strawberry Glaze

Muffin Ingredients

2 cups strawberries, chopped with stems removed

1 box vanilla cake mix

1 small box vanilla pudding

Glaze Ingredients

1 cup powdered sugar

1 tsp. vanilla bean paste

Instructions

Puree strawberries in the Magic Bullet Blender until processed.

Make the cake according to package instructions. Add 1/2 cup of the strawberry puree and boxed pudding to the mix. Bake according to package instructions.

To make the glaze, add the powdered sugar, vanilla, and 1/4 cup of the pureed strawberry to a bowl. Whisk together. To thin out the glaze, add more puree. Drizzle over cooked, cooled muffins. Enjoy!

These muffins are incredibly yummy! I was excited for how quickly they came together, because who doesn’t love a dessert recipe made in blender?! (Only one thing to clean!) I kept these in the fridge for a nice treat to have when my kids went to bed, and looked forward to it each night! These are not bread like, similar to traditional muffins. These have a similar consistency to actual pumpkin pie!

Mini Pumpkin Pie Muffins

Ingredients

1 cup pumpkin pie puree

1/2 cup pancake mix

1/2 cup sugar

1/2 cup vanilla greek yogurt

1 tsp. vanilla

2 eggs

Instructions

Add all the ingredients into the Magic Bullet Blender. Blend until creamy. Preheat the oven to 375.

Add muffin liners to a muffin pan. Pour batter 3/4 of the way full.

Bake for 25 minutes, or until the tops of the muffin bounce back.

Once done, let cool completely. The middles will fall a little.

Once cooled, refrigerate covered. When you are ready to serve, add a little whip cream on top. Enjoy!

I am a late night snacker, so I love anything that comes together easy and is quite tasty. Especially anything sweet! This muffin cake is one of my favorite late night desserts. They’re also somewhat naturally sweetened, which makes it a little healthier than a normal cake! Win win!

My girls and I LOVE to make homemade ice cream together. Our favorite thing to do is come up with different flavor combinations, get creative, and spend time together. Somehow, we always end up making ‘pink’ ice cream though, which usually means a nice fresh strawberry ice cream.

We have tried many recipes over the years, but I’ve always favored the ‘no churn’ ice cream recipes because that means I don’t have to get out my huge ice cream machine!

This recipe is so quick, fresh, and simple that your whole family will love it!

Looking for an easy, yet impressive dessert? This strawberry soufflé recipe includes fresh organic strawberries that tints the soufflés a beautiful pink color. The key is not over-beating the egg whites, or they will not rise properly in the oven. Once you take the soufflés out of the oven, they will deflate quickly, so it is best to serve them right away!

Easy Strawberry Soufflé

Ingredients

1 cup strawberries, hulled

1/2 tbsp corn starch

1 tsp lemon juice

4 tbsp sugar

2 egg whites

Instructions

Preheat the oven to 400 degrees F and grease 2 4-inch ramekins with butter and coat with sugar on the inside.

If you like sweet and sour desserts, this lemon yogurt plum cake is for you! A moist, sweet lemon cake is topped with fresh tangy plum slices. This cake freezes well, so it is a great make-ahead dessert. Go ahead and try it with your coffee or tea for breakfast, or save it for dessert.

Lemon Yogurt Plum Cake

Ingredients

1 cup plain yogurt

1/4 cup lemon juice

1 tbsp lemon zest

1 cup sugar

3 eggs

1/4 tsp salt

2 tsp baking powder

1/3 cup melted coconut oil

1 1/2 cups flour

3 plums, sliced

Instructions

Preheat oven to 350 degrees F.

Combine all ingredients in a Magic Bullet pitcher, except for the plums. Add the wet ingredients first, and stir with a spatula occasionally to ensure fully blended.